Who thinks of BBQ, almost automatically thinks of sausage! Sausage is for many people indispensable during a barbecue. This type of meat exists in different thicknesses as well as in different flavors. In this recipe we focus on the well-known merguez sausage. Served with pearl couscous, artichokes and cucumber, this dish is a real winner!
FOR THE COUSCOUS SALAD:
200 g pearl couscous
½ cucumber, cut into half-moons
1 bunch of radishes, thinly sliced
1 jar of artichokes in oil, drained (keep 2 tablespoons oil separate)
4 tablespoons dill, finely chopped
4 tablespoons mint, finely chopped
½ red onion, finely chopped
Grater and juice of 1 lemon
1 tablespoon honey
Pepper and salt
400 g merguez sausages
2 tablespoons olive oil
FOR THE FINISHING TOUCH:
125 ml Greek yogurt
A few mint leaves and dill sprigs
Merguez and chipolata look very similar, but there’s a difference. First of all, the seasoning of merguez is more North African, with spices such as cumin, paprika and garlic. A merguez sausage is usually made of lamb and beef. Chipolata, on the other hand, is made from pork or chicken mince. Chipolata is often eaten with mashed potatoes or pasta. Merguez is often used in stews or eaten with couscous.
It seems like the easiest thing in the world, preparing merguez sausage. On the barbecue or in a pan, on a high temperature and a turn every now and then. Real barbecue specialists will contradict you. It’s indeed an art. You fry them differently on the BBQ than in a pan. In a pan, you let the sausage heat up slowly and turn it regularly, without poking holes. On the BBQ, on the other hand, you poke holes in your sausage. The heat is so intense that the sausage will burst otherwise. On the other hand, they are grilled so fast that they lose little of their flavor and moisture.
Cook the pearl couscous according to the instructions on the package. Drain, put in a bowl and let it cool down. Mix the cucumber, radishes, mint, dill, artichokes, oil of the artichokes, lemon zest and juice, honey and red onion. Season with salt and pepper. Also add the pearl couscous when it has cooled down.
Light your BBQ and set to a high temperature. For this recipe we choose the Adam charcoal barbecue. A charcoal barbecue is known for being able to quickly reach very high temperatures.
Brush the merguez with oil and grill them on the barbecue until cooked through. Cut the merguez sausage into pieces and serve with the pearl couscous salad. Decorate with the dill and mint and serve with a bowl of Greek yogurt.
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